Experimentally created intensity scales for the five basic tastes: sweet, sour, salty, bitter, and umami
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Experimentally created intensity scales for the five basic tastes: sweet, sour, salty, bitter, and umami
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2025-06-30
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Presentation
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Scaling of the intensity of the basic tastes is common in descriptive analysis techniques; however, universal taste scales that have been experimentally constructed so a specific numerical point represents equal intensities across all tastes have not been experimentally determined or validated. Such universal scales would aid in the interpretation within and across descriptive analysis studies. The objective of this study was to experimentally create universal intensity scales (intensity values 0 = 20) for the five basic tastes: sour, salty, bitter, sweet and umami. These scales are “universal” in that specific numerical points on these scales represent equal intensities across all taste scales.
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This document is a poster presentation that describes the methods we used to determine and to validate the concentrations of each scale point. The table and figures illustrate the concentrations of each tastant at each scale point for each of the five basic tastes.
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Minnesota Agricultural Experiment station and the Sensory center in the department of Food Science and Nutrition
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Karalus, Melinda; Pontet, Celia; Vickers, Zata. (2025). Experimentally created intensity scales for the five basic tastes: sweet, sour, salty, bitter, and umami. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/270250.
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